This Code covers allergen management throughout the supply chain including at primary production, during manufacturing, and at retail and food service endpoints. It complements GHP in manufacturing and food preparation practices in food service. This Code covers IgE-mediated, non IgE-mediated food allergies and other hypersensitivities (e.g. Coeliac disease) that can be triggered by small amounts of the offending food allergen (thus requiring attention to GHPs in addition to labelling). There are eight foods/food groups (and derived products) that cause the majority of food allergies on a global basis, these are cereals containing gluten; crustaceans; eggs; fish; milk; peanuts; soybeans; and tree nuts. However, since the complete list of recognised food allergens varies among countries, it is important to consider which allergens are applicable when exporting food. This Code does not cover hypersensitivities with a non-immunological aetiology such as lactose intolerance and sulphite sensitivity. Food intolerance adverse reactions usually result from a non-immune mediated reaction to food, such as a lack of an enzyme to process foods effectively (e.g. the absence or deficit of lactase in those with lactose intolerance). While intolerances are not explicitly mentioned in the following text, some of the controls described here could be applied to protect those with food intolerances.